Christopher Kimball's Milk Street Television

Christopher Kimball travels to Chiang Mai, Thailand to get lessons in Thai cooking from Andy Ricker. Thai fried rice; Thai-style coleslaw with mint and cilantro; pickled chilies; Thai chicken.

Milk Street visits Mexico for an insider view on Shrimp in chipotle sauce; Central Mexican guacamole; chili-pineapple margarita; cilantro-jalapeno adobo sauce.

Catherine Smart shows how to make Whipped cream biscuits with macerated strawberries with lime; lemon-buttermilk pound cake; prepping a pan; pistachio-cardamom loaf cake.

Milk Street Cook Catherine Smart makes Prune, peppercorn and herb-rubbed roast beef; rye-on-rye sticky toffee pudding; skillet-charred Brussels sprouts; kitchen cabinet essentials.

Milk Street Cook Catherine Smart demonstrates Japanese fried chicken; Japanese potato salad; sweet-and-spicy ginger green beans.

Features Joaquín Felipe of Florida Retiro; how to make pork and chorizo with piquillo peppers with chef Abraham García of Restaurante Viridiana; Spanish ratatouille; and how to make sherry-soaked French toast.

Transforming a simple bowl of broth and rice into an explosion of flavors. Includes Thai rice soup; Thai stir-fried spinach; and an easy Thai beef salad.

North African chicken couscous; chickpea and harissa soup; and how to make a harissa.

The secret to making the flakiest scallion pancakes; and Taiwanese five-spice pork with rice.

The perfect recipes for wintertime meal; fennel-rosemary porchetta; chocolate-hazelnut crostata; and mash potatoes with caraway-mustard butter.

Exploring Japan and its cuisine Includes Japanese-style rice with flaked salmon and shiitake mushrooms; salt-pickled radish and red onion; and yakiudon with pickled ginger.

How to make aromatic, nutty and tender pumpkin seed rolls; Portuguese cornbread; and Macanese sweet potato cake.

How to bring Chinese cooking techniques to the home kitchen. Includes preparing crispy Sichuan-chili chicken; and ginger-scallion steamed cod.

Features Turkish-inspired techniques and flavors, including cooking white beans, how to make the easiest Turkish red lentil soup.

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In this episode, we travel to Colombia for a delicious lesson in Colombian-Style Empanadas. Back in the kitchen, Christopher Kimball and Milk Street Cook Bianca Borges recreate these meat-and-potato-filled delicacies, complete with a deeply golden and extra-crisp crust. Next, Milk Street Cook Josh Mamaclay prepares deliciously rich Braised Chicken with Coconut and Plantain. To finish, Milk Street Cook Lynn Clark makes our adaptation of Colombian Potato Soup with Chicken, Corn and Capers (Ajiáco).

This episode showcases a powerhouse ingredient—miso! We start with Milk Street Cook Bianca Borges preparing Pan-Seared Steak with Smoky Miso Butter and Watercress Salad, boasting big, bold flavor. Next, Milk Street Cook Rayna Jhaveri makes Sautéed Corn with Miso, Butter and Scallions, the perfect savory-sweet side. To finish, Christopher Kimball and Milk Street Cook Erika Bruce bake delightfully complex Peanut Butter-Miso Cookies.

Learn baking from cookbook author and owner of Back in the Day Bakery—Cheryl Day! Christopher Kimball and Cheryl Day start off by baking a Glazed Three-Citrus and Almond Bundt Cake with a soft, sueded crumb. Next, they whip up Salty Honey and Browned Butter Bars reminiscent of rich, custardy chess pie. Last but not least, Chris and Cheryl make Smores Bars with Marshmallow Meringue, a perfect summer dessert.

In this episode, we look to the flavors of the Middle Eastern table. Milk Street Cook Lynn Clark prepares Hummus Fatteh, a superb mix of creamy and crunchy textures with earthy, nutty flavors. Then, Milk Street Cook Josh Mamaclay makes Green Shakshuka with leeks, spinach and peas. To finish, Christopher Kimball demonstrates a Chicken Shawarma that uses the intense heat of the broiler to char chicken thighs and onion slices.

This episode is all about one-pan meals! To start, Milk Street Cook Bianca Borges whips up Spanish Baked Rice with Chickpeas, Potatoes and Chorizo, a Valencian classic. Then, Milk Street Cook Rose Hattabaugh makes Salt and Pepper Pork Chops with Spicy Scallions, seasoned generously with Sichuan pepper, black pepper and cayenne. Finally, Milk Street Cook Sam Fore prepares Three-Cheese Pasta in a Skillet with a velvety sauce that comes together in minutes

Travel to London to explore Indian flavors. Christopher Kimball makes deeply complex, Salan-style Hyderabadi Chicken Curry. Next, Milk Street Cook Bianca Borges demonstrates Indian-Spiced Smashed Potatoes, crisp on the outside, dense and creamy on the inside. Finally, Chris and Milk Street Cook Wes Martin prepare Masala-Spiced French Fries, the perfect fries at home with a South Asian twist.